Serves 12
Recipe By: Paula Deen

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoons baking soda
1 teaspoons salt
1 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cups buttermilk -- room temperature
2 large eggs -- room temperature
2 tablespoons red food coloring
1 teaspoons white distilled vinegar
1 teaspoons vanilla extract

For the Cream Cheese Frosting:
1 pounds cream cheese -- softened
2stickbutter -- softened
1 teaspoons vanilla extract
4 cup sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries -- for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with
cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda,
salt, and cocoa powder. In a large bowl gently beat together the oil,
buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld
electric mixer. Add the sifted dry ingredients to the wet and mix
until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half
way through. Test the cupcakes with a toothpick for doneness. Remove
from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla
together until smooth. Add the sugar and on low speed, beat until
incorporated. Increase the speed to high and mix until very light and
fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on
with a big star tip.

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 24 frosted cupcakes

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